This was my first attempt at home hot-smoking. I put a piece of fresh salmon (about 500g boned with the skin on) on a grid in a roasting pan lined with aluminium foil with a handful of sawdust at the bottom. I sealed it with a double layer of foil in a tent over the top.
I used macrocarpa sawdust which gives the food a very distinctive taste. Fruit wood would probably be better. Half an hour over a barbecue was enough to give a beautiful result. I let it rest for five minutes or so under the foil and it was perfect. I checked it a couple of times during cooking so that probably slowed things down a little.